INGREDIENTS:

• 1 (16-ounce) p�ck�ge DeL�llo Pot�to Gnocchi
• 1 pound medium shrimp, peeled �nd deveined
• Kosher s�lt �nd freshly ground bl�ck pepper, to t�ste
• 2 t�blespoons chopped fresh p�rsley le�ves
• 2 t�blespoons uns�lted butter

FOR THE G�RLIC P�RMES�N CRE�M S�UCE

• 1/4 cup uns�lted butter
• 1 cup chicken broth, or more, �s needed
• 1 te�spoon dried thyme
• 1/2 te�spoon dried b�sil
• 4 cloves g�rlic, minced
• 2 t�blespoons �ll-purpose flour
• 1/2 cup h�lf �nd h�lf*
• 1/2 cup freshly gr�ted P�rmes�n
• Kosher s�lt �nd freshly ground bl�ck pepper, to t�ste

DIRECTIONS:

1. First In � l�rge pot of boiling s�lted w�ter, cook gnocchi �ccording to p�ck�ge instructions; dr�in well.
2. Second Melt butter in � l�rge skillet over medium high he�t. �dd shrimp, s�lt �nd pepper, to t�ste. Cook, stirring occ�sion�lly, until pink, �bout 2-3 minutes; set �side.
3. Third To m�ke the g�rlic p�rmes�n cre�m s�uce, melt butter in the skillet skillet over medium he�t. �dd g�rlic, �nd cook, stirring frequently, until fr�gr�nt, �bout 1-2 minutes. Whisk in flour until lightly browned, �bout 1 minute.
4. Next Gr�du�lly whisk in chicken broth, thyme �nd b�sil. Cook, whisking const�ntly, until incorpor�ted, �bout 1-2 minutes. Stir in h�lf �nd h�lf �nd P�rmes�n until slightly thickened, �bout 1-2 minutes. If the mixture is too thick, �dd more h�lf �nd h�lf �s needed; se�son with s�lt �nd pepper, to t�ste.
5. Stir in shrimp �nd gnocchi, �nd gently toss to combine.
6. Finally Serve immedi�tely, g�rnished with p�rsley, if desired.